Shennongjia Green Bean [Hubei Shennongjia Specialty]

What is Shennongjia mung bean? Authentic Hubei Shennongjia specialty: Shennongjia mung beans

Summary:Do you want to know what Shennongjia mung beans are? This article is a detailed introduction toShennongjia specialty in Hubei province - Shennongjia mung beans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shennongjia mung beans. The full text takes about 5 minutes to read, mainly including the basic introduction of Shennongjia mung beans and their nutritional value? How did the history of Shennongjia mung beans come about? The production method of Shennongjia mung beans, etc

Basic introduction of Shennongjia mung beans

Shennongjia mung beans have a mellow and fragrant taste, a long aftertaste, and a delicate texture that melts into residue when consumed. The production area is located in the Gucheng Forest District of Shennongjia, with abundant mountainous gardens and an oxygen rich climate. The high-quality Han River water source provides a superior natural environment for the cultivation of mung beans in Shennongjia, which is closer to natural growth. The particles are full and round, maintaining natural nutrients and the purest and most authentic taste

1. Mung beans contain 22%~26% protein, which is 2.3 times that of wheat flour, 2.7 times that of millet, three times that of cornmeal, and 3.2 times that of rice. In mung bean protein, the content of eight essential amino acids for the human body is 2-5 times that of cereals, including complete protein rich in amino acids, tryptophan, lysine, leucine, and threonine. Therefore, combining mung beans with rice and millet for consumption can complement amino acids

3. Mung beans have a relatively low fat content, generally below 1%, mainly composed of unsaturated fatty acids such as palmitic acid, linoleic acid, and linolenic acid

5. Green beans contain numerous bioactive substances such as coumarins, alkaloids, plant sterols, saponins, etc

Method of making Shennongjia mung beans

Mung bean soup

Ingredients: mung beans, boiling water, rock sugar

Method

1. First, wash the mung beans clean and soak them in boiling water for about 40 minutes

2. Drain the water, put the mung beans into the pot, and add boiling water. The amount of water should be slightly more than the mung beans (soaking them about half an inch)

3. Cover with a lid and cook over high heat until the soup has dried up. Turn off the heat

4. Add boiling water, cover the pot tightly, simmer for 20 minutes, skim off the floating skin, and cook for another 15 minutes. The mung beans will bloom and become crispy. Add rock sugar to make mung bean soup